Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6404762 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Mango chips were produced by explosion puffing drying. ⺠Osmotic dehydration pretreated at different osmotic times was applied. ⺠The quality properties of mango chips were affected by different osmotic pretreatment. ⺠Glass transition temperature, texture, color, expansion, rehydration and sensory evaluation were studied.
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Authors
Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai, Baoyao Wei,